I had some Granny Smith apples that were on their last legs, so I searched my own site to find a new-to-me recipe. I quickly stumbled across an egg-free baked oatmeal recipe, which was originally shared with us by a fellow author many years ago. I ended up making quite a few modifications, and this vegan apple cinnamon baked oatmeal was born.
Most baked oatmeal recipes use both dairy and eggs. However, this apple cinnamon baked oatmeal is surprisingly dairy free AND egg free. As a result, it’s soft and looser than some of the traditional recipes, but we really enjoyed it this way. It’s also quite chunky from all of the delicious add-ins.
Special Diet Notes: Apple Cinnamon Baked Oatmeal
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, soy-free, vegan, plant-based, and vegetarian.
- 1½ cups old-fashioned rolled oats (certified gluten free, if needed)
- 1½ to 2 cups apples (about 1 large), peeled, cored, and diced
- ½ cup dried cranberries, raisins, or blueberries (or a combination)
- ½ cup chopped walnuts or pecans (omit for nut-free)
- 3 cups unsweetened dairy-free milk beverage (use plain or vanilla for a sweeter result)
- 6 tablespoons packed brown sugar or coconut sugar (for less sweet)
- 1½ tablespoons coconut oil (can substitute dairy-free buttery spread)
- 1½ teaspoons ground cinnamon
- ¼ teaspoon salt
- Preheat your oven to 350ºF and grease a 9x9-inch baking dish.
- Place the oats, apples, dried fruit, and nuts (if using) in your prepared baking dish and stir to combine. Even the mixture out in the pan.
- Add the milk beverage, sugar, oil, cinnamon, and salt to a medium saucepan over medium heat. Heat, while whisking, until the sugar is dissolved and the mixture is hot (steaming) but not yet boiling.
- Pour the milk beverage mixture slowly and evenly over the oat mixture in your baking dish.
- Bake uncovered for 30 to 40 minutes, or until the liquid has been absorbed and the oatmeal is tender.
- Let the apple cinnamon baked oatmeal cool for 10 minutes before serving, or cool it completely, cover, and store in the refrigerator for up to 3 days.
Key Ingredients & Supplies: Apple Cinnamon Baked Oatmeal
I have made this several times! It’s delicious and comforting. Thank you! ❤🍎
Awesome! Thank you for the feedback Catherine.
I LOVE this recipe! I’ve made it several times and it’s just so good! Am I missing the nutritional facts? (I’m trying to be good and track my food!) Thanks!
I added the nutrition facts!
Awesome!! Thanks so much!
Can you omit the coconut oil to make this work for an oil-free plant based diet? Or is there something you can substitute for it?
I don’t personally recommend it, but if you are used to the taste / texture of fat-free goods then you can substitute it with something else.
Do you think it can be mixed up the day before. Kept in the fridge and baked in the morning?
Yes, you can prep it the night before. You might not need to cook it as long.
Looks scrumptious and a perfect use for our apples we picked/pick. I usually make an apple bake or two, some like this, was debating on an oatmeal one or more of a bread pudding this year, I’m sure I have time for both!
I know most people might think of this as a delicious breakfast, but I think it would also make an amazing dessert fresh out of the oven and topped with coconut milk vanilla ice cream. Yum!
It would be, I agree!
Apples, cinnamon and oatmeal always remind me of the Fall! Bring on sweater weather.
I think it’s already here!
I like to freeze portions for quick breakfasts….but, you have said this recipe turns out loose, more scoopable then slicing pieces. If I add an egg will that firm it up a bit?
Yes! An egg or two will make it more sliceable.
I love having recipes on hand to use up produce that isn’t really desirable to eat! This is definitely a perfect way to use those apples up!
I know – apples are one of those fruits that I always seem to buy too much of too!
This is such a simple, make-ahead breakfast. My family is going to love this!
I hope so. Enjoy Chrystal!